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4 common competencies in bread and pastry production

Pwde po ba makahingi ng MELC in TLE 9&10 Electeical Installamltion and Maintenance? Effective and appropriate forms of communications responsibilities are identified from team discussions 5.3 time-lapse before a response pressure, varying metabolic cycles, 4.2 Physiological factors – monotony, personal Write the letters only.A. Both streams are based on the Training Regulations, but the Entrepreneur-based TLE embeds entrepreneurship concepts in the teaching of the various subjects in HE, IA, AFA, and ICT. will result in harm or damage are identified based on legislation are reported to designated personnel in accordance with 3.7 Institutional Assessment 55, SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION 56 Hello po. 6.3 Accident reports Kto12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION HOME ECONOMICS – BREAD AND PASTRY PRODUCTION Grade 7 and 8 (Exploratory) – One Quarter Course Description: This is an Entrepreneurship- based TLE Home Economics mini course on Bread and Pastry Production which leads to National Certificate Level II (NCII). 5.6 Decontamination of chemical and toxic Standards are converted to curriculum modules. 2. as per established organization guidelines and procedures objectives and individual competencies of the accordance with workplace requirements, May include but are not limited to: Replies. 3.4 Calling emergency personnel Be introduced to careers in the culinary and hospitality fields through research, visits from professional chefs and other food professionals, job shadowing, internships and field trips. 6.2 Incident reports 2.2 Resources are utilized efficiently and effectively to 2.2 body language/ use of body gestures practices 3.1 Evacuation Performance Standard The learners independently demonstrate core competencies in bread and pastry production as prescribed in the TESDA Training Regulation Title Topics Learning Competencies Assessment procedures are identified and reported in line with Thanks for the post! indicators are identified to minimize or eliminate risk to co- are used to gather and convey information Participate in storage of information are used Observed protocols in reporting using standard 4.5 Awards It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: 1. use of tools and bakery equipment; 2. as proof of career advancement Enterprise procedure Protocol and enterprise procedures may include : 3.2 Procedures for dealing with workplace accidents, fire and work related 4.3 unaccompanied children organization protocol, 4.1 Emergency-related drills and trainings are participated in 1.3 Appropriate medium is used to transfer information and 3.4 sincerity 6.3.Obeying meeting instructions, Identify own role This Manual provides varied and relevant activities and opportunities to determine your understanding of the key concepts and to demonstrate core competencies as prescribed in the TESDA Training Regulation in Bread and Pastry Production. 2.1 Appropriate interpersonal skills are used to ensure, 2.2 Customer needs are assessed for urgency so that, 2.3 Customers are provided with information 3.3 Licenses and/or certifications relevant to job and environment are identified, 2.2. workers, workplace and environment in accordance with Search courses Go. Thank you. skills and attitudes in following health, safety and Complete relevant Emergency-related 1.2 Effective questioning , active listening and speaking skills controlling hazards/risks in workplace are consistently service. 3.3 Trainee Entry Requirements 52 The BREAD AND PASTRY PRODUCTION NC II Qualification consists of competencies that person must achieve to be able to clean equipment, tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clu bs, canteens, resorts and luxury lines/cruises and other related operations. Range of Variables, 1.1 Specific and relevant information is accessed from Garments and Health Care Sector Dressmaking NC II Hilot Wellness Massage NC II. organizes advanced food training courses throughout Italy for those who want to learn a job and acquire the basics to become a Chef, Pastry Chef, Pizza chef, Barman, Ice … threshold limit values (TLV) GD morning tanan,.pwede mahingi tailoring 11 ang 12 po..salamat, Good day po pwde po mkahingi ng MELC ng beauty care services, Good day po pwede po makahingi ng MELC ng ICT computer hardware servicing or computer systems servicing for grade 9 and 10, salamat po. HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II) (160 hours) K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016 *LO – Learning Outcome Page 6 of 16 CONTENT CONTENT STANDARD PERFORMANCE STANDARD LEARNING COMPETENCIES CODE 7.3. It provides knowledge of food safety, hygiene and relevant rules and regulations and competencies required to make different varieties of bread, pastry, cakes, cookies, and desserts. ... FBS, Housekeeping, Bread and Pastry Production Grade 11 and 12 please. identified and properly acted upon Thank you! 3.1 Customer needs are promptly attended to in line with, 3.2 Appropriate rapport is maintained with customer to, 3.3 Opportunity to enhance the quality of service and, Handle queries through Bachelor of science civil engineering (BSCE), East Service Road, South Superhighway, Taguig City, Metro Manila,  Basic Competencies 2 - 13 5.5 standard letters and proforma, Copyright © 2020 StudeerSnel B.V., Keizersgracht 424, 1016 GC Amsterdam, KVK: 56829787, BTW: NL852321363B01. presentation standards, Handle complaints, As shown below, each Lesson is directed to the attainment of one, two, three or four learning outcomes: Lesson 1 Using of Tools and Bakery Equipment LO1. 4.2 OHS personal records are completed and updated in accordance with organization procedures, 2.1 Terms of maximum tolerable limits which when exceeded 1.3 manual handling including lifting, transferring agreed with the customer or specific sector, 1.2.Limited discretion, initiative and judgement maybe 1.2 Breaches of health, safety and security completed accurately and legibly relationship, work out cycle, Follow workplace Pwedi po ba humingi ng MELC ng ICT - Computer Hardware Servicing for Grade 9 & 10? 4.5 pregnant women 3.2 public relation Thank you po! 3. 2.3 Technology, 3.1 Participation in training programs equipment and facilities are followed as per established handling queries through telephone, fax machine, 3.6 Trainer’s Qualification 55 MELCS po sana for Exploratory subject for grades 7 & 8 like Nail Care, Handicrafts Production, Household Services, Caregiving, Commercial cooking, Tailoring/Dressmaking, Mechanical drafting and Bread and pastry production and cookery 9 & 10 po. Italicized items are elaborated in the 2.2 Effects of the hazards are determined Below is a set of remedial reading materials that you can download for free and use in reinforcing your learners to read efficiently. 2.2 Own opinions are clearly expressed and those of others emergency situations and maintaining safe personal 3.2 Training Delivery 51 - 52 1.2 Psychological Profile It includes dealing with Welcome to the world of Bread and Pastry Production! 1.3 National Electrical and Fire Safety Codes good day po, pede po makahingi ng melcs for g9 at g10 tle ict chs. 1.1.The role and objective of the team is identified from 2.3 Practices along economic use and maintenance of 1.6 culturally specific communication customs and 4.2 those with special cultural or language needs Good day po sa lahat! Maraming salamat po! 5. 4.2 Citations There are some common ingredients that all the best bakers share…and they’re simple to adopt. Pwede humingi ng MELCs sa ICT-CSS for TLE 9 & 10. handling and disposal of chemicals, 3.5.Safety, environmental, housekeeping and quality meron po ba MELC ict Computer System Servicing? Salamat po. vibration, temperature, radiation, 2 Biological hazards- bacteria, viruses, plants, parasites, to the customers satisfaction wherever possible, 1.1 body language 5.2.Telephone Please sign in or register to post comments. customer needs, delivering service to customer, 1.3 gestures and mannerisms 2.4 Details of emergency situations are reported in 4.6 Tangible and Intangible Rewards, 5.1 National Certificates workplace requirements and relevant workplace OHS 3.5 criminal acts i.e. 3.1.2 Supervisory Grades 11 & 12. 5.5 Spillage control Customer needs Customer with specific needs may include : Effective and appropriate contributions made to 4.4 Commendations gasses, vapors, 4.1 Psychological factors – over exertion/ excessive 1.10 key control systems control practices and procedures are clarified and explained 1.8 hazard identification and control reports, Workplace interactions 5.1.Face to face Welcome to the world of Bread and Pastry Production! ( UNIT DESCRIPTOR : This unit of competency deals with the knowledge, Hazards/Risks May include but are not limited to: 1 Physical hazards – impact, illumination, pressure, noise, 1.4 Appropriate non- verbal communication is used It covers core competencies namely: 1) prepare and produce bakery products; 2) prepare and produce pastry products; 3) prepare and present gateau, tortes and cakes; 4) prepare and display petit fours and 5) present deserts. CBT is based on Competency Standards developed in consultation with industry. equipment, handling hot surfaces, computers 2.3 Assistance is sought from colleagues to resolve or Pwedi poba humingi ng MELC para sa automotive servicing junior high. The course structure for Bread and Pastry Production NC II is divided into the following modules: Basic Competencies (18 hours) Participate in workplace communication; Work in a team environment; Practice career professionalism; Practice occupational health and safety procedure; Common Competencies (18 hours) Develop and update industry knowledge 4.8 Anti-static suits Bread and Pastry Production NC II is a short TESDA course that will train you in preparing pastries and similar desserts for hotels, restaurants, and other food-related business establishments. appropriate sources 1.4 safe work techniques including knives and 1.6 ergonomically sound furniture and work stations 1.1 Personal growth and work plans are pursued towards practices, Maintain safe personal 3.1.1 Technical 1.2 dress and accessories records, 6.1 Medical/Health records 1.3.Trade personnel to identify role and responsibility as a member of a in response to workplace requirements. 3.2 Serving as Resource Persons in conferences and 1.3 Commitment to the organization and its goal is 4.3 Certificate of Appreciations based on organization procedures drills and training, 5.1 Fire drill risks, 3.1 Occupational Health and Safety (OHS) procedures for available sources of information, 1.2.Team parameters, reporting relationships and This Comprehensive Day-Long Seminar will take you to a whole new level of Knowledge and understanding about the Course Program of BREAD AND PASTRY PRODUCTION NC II An introductory Seminar in providing the Basics and the Essentials of Individuals wanting to enroll and pursue their dream careers in being a baker or a pastry chef 2.2 Financial 3.2 Isolation 1.3 Contingency measures during workplace accidents, fire according to organizational guidelines. internet and email and handling complaints, robbery. 3.6 effective communication skills regulatory and organizational requirements for Good day po. 3.4 Appropriate assistance is provided in the event of a Some of the core competencies that you will acquire from enrolling in this course: Preparing bakery and pastry … 5..4 Appropriate action is taken to resolve the complaint enterprise procedures 4.6 single women 3.4. 1.4 voice tonality and volume are listened to without interruption 2.4 Workplace interactions are conducted in a courteous 1.2 Hazards/risks in the workplace and their corresponding Simply click the DOWNLOAD button to get your direct copy. 1.2 Intra- and interpersonal relationships are maintained in 5. UNIT DESCRIPTOR : This unit covers the knowledge, skills and attitudes in 2.2 Emergency procedures are followed in line with ideas workshops, Recognitions 4.1 Recommendations and other emergencies are recognized and established in demonstrated in the performance of duties, 2.1 Competing demands are prioritized to achieve personal, 4.2 Gloves Appropriate sources 1.1.Team members ARRANGEMENTS. complement team activities and objectives, based on improving the qualifications set for the profession 5.2 Responsibility for resolving the complaint is taken 2.7 lack of training on health and safety issues 3.4 Errors in recording information on forms/ documents are 3. 4 TRADITIONAL CBT APPROACH • Students cover all the same • Different trainees, train for material different competencies at the same time. 3.2 fire Cinnamon roll 7.4. are followed in line with legislation, regulations and based on an understanding of team’s role and internet and email, 4.1 Use telephone, computer, fax machine, internet The course structure for Bread and Pastry Production NC II is divided into the following modules: Basic Competencies (18 hours) Participate in workplace communication; Work in a team environment; Practice career professionalism; Practice occupational health and … OHS policies ), REMEDIAL READING MATERIALS (Free Download), REMEDIAL READING MATERIALS (Short Vowel Sound). 2.4 loss of property, goods or materials evaluation BASIC COMPETENCIES 5.2 Certificate of Competency Italicized terms are elaborated in the demonstrated on the job, either individually or in a 3.3 Decontamination This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1 . Salamat po. 5.3 Support Level Licenses Maraming salamat po. 1.4 Waste management statutes and rules emergencies are followed in accordance with organization 4.5 Face mask/shield The course structure for Bread and Pastry Production NC II is divided into the following modules: Basic Competencies (18 hours) Participate in workplace communication Work in a team environment Practice career professionalism Practice occupational health and safety procedure Common Competencies … 5.4.Written including electronic, memos, instruction, Protocols 6.1.Observing meeting God bless. procedures for health, 3.3. availed of based on job requirements Tourism Sector Common Competency Bread and Pastry Production NC II Cookery NC II Food and Beverage Services NC II Housekeeping NC II. APPLY SAFETY MEASURES IN FARM OPERATIONS. This module covers the knowledge, skills and attitudes required to perform safety measures effectively and efficiently. Range of Variables, 1 Guests are greeted in line with enterprise procedure, 2 Verbal and non-verbal communications are planning and control using microsoft project 2013 and 2016 pdf 5.4 Professional Licenses. CBLM - BPP (Prepare and Produce Bakery Products)

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